8-month Certificate in Professional Culinary Arts

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April 24, 2017
Duration: 8 months
PhP420,000 with local internship (Payment schemes available)
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Enderun Colleges
+632 856 5000 loc 547/505 | +63917 540 7254
Enderun Colleges
(632) 856 5000 local 505
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City, 1634, Philippines
8-month Certificate in Professional Culinary Arts

Learn the essential discipline that molded a culinary icon. Discover foundational and cutting-edge techniques that will help you find your niche in the world of food. Introduce yourself to a whole new range of international cuisine, and master the art of making food a personal experience.

Enroll at Enderun Colleges, one of Asia’s most-distinguished culinary institutions, and be trained under a rigorous program patterned after Alain Ducasse’s undoubtable success. Receive an education that encapsulates the culinary expertise of the man behind Alain Ducasse Institute, delivered through Enderun’s top-notch culinary teaching facilities.


  • Students wishing to launch their chef career who may have a background in pastry and baking but might want to build on the basic foundations of food preparation or further hone their professional patisserie skills
  • Career shifters who wish to venture into the field of culinary arts
  • Entrepreneurs who wish to learn more about Basic, Advance, and French cooking techniques and associated competences necessary to set up their own restaurant business.




April 24, 2016


  • Demo & Lab: Monday, Tuesday, Thursday Friday, 7:00am-1:00pm
  • Lecture: Wednesday, 9:00am-1:00pm


  • Demos by internationally recognized chefs
  • All recipes and ingredients
  • Job immersion
  • Consultation sessions with Alain Ducasse Institute educators
  • Guaranteed local internship

AT THE END OF THE PROGRAM, the students should be able to:

  • Receive a globally-recognized diploma from the Alain Ducasse Institute
  • Acquire the skills to begin working in a hotel and restaurant
  • Master the ability to integrate pastry techniques and recipes in operating one’s own restaurant
  • Showcase the skills learned during internship


  • Completed Application Form
  • Original of Transcript of Records from last school attended
  • Curriculum Vitae
  • Proof of billing
  • Essay (300 words or less) “What Made You Decide to Take Culinary Arts?”
  • Photocopy of Birth Certificate
  • Two recent 2x2 Photos

For Foreign Students:

  • Passport
  • ESL Evaluation
  • Special Study Permit
    1. iCard
    2. Letter of Acceptance
    3. 2x2 photos (4 pieces)
    4. SSP Fee


SSP, iCard and Visa fees

Student Testimonial

PAYMENT TERMSMode of PaymentOther Fees
One time full paymentTwo-Term PaymentThree-Term Payment


1st Payment
(Upon registration)

2nd Payment

Note: Inclusive of 10% surcharge

1st payment
(Upon registration)

2nd Payment

3rd Payment P146,625

  • Cash
  • Check
  • Credit Card
  • PayPal
  • Bank Transfer
  • Knife Set – P22,700
  • Kitchen Uniform (per set) - P3,565/set

Professional Uniform (per set)

  • Male – P7,135
  • Female – P5,775
  • Kitchen Clogs – P2,100
  • Enderun Pin – P265

For Male students only:

  • Enderun cufflinks – P530
  • Necktie – P525
  • Pocket Square – P210

As of June 2, 2015


  • About Alain Ducasse

    Alain Ducasse Education Founder

    After 40 years in the restaurant industry, Alain Ducasse has become a culinary legend ranked among the Chefs with the most Michelin stars in the world. In 1999, Alain Ducasse created Alain Ducasse Education to pass on his vision of cooking and to share his passion, know-how and skills with a single motto in mind: Excellence in Practice.

    Hands-on and intensive programs

    Alain Ducasse Education programs are intensive, short and hands-on with 85/90% of practical application. Small group settings with a limited number of 10/12 participants also provide personalized, interactive and more efficient training sessions. These programs allow participants to reach the highest standards expected by the professionals.

    Flexible education system to accelerate your career

    With the support of the restaurant industry, Alain Ducasse Education has designed a flexible practical education system for students who aspire to become professional Chefs and for practicing professionals who wish to upgrade and strengthen their skills. For every profile, there is a Alain Ducasse Education program that will fulfill your expectations and your passion.

    Access to an active professional network

    The Alain Ducasse Education community gives access to a wide network of professional Chefs. It opens the doors of the finest restaurants in the world.

    Efficient and unique educational tools

    Alain Ducasse Education offers a range of efficient and unique educational tools in its Programs: Students Welcome Guide, Program syllabus, theory handbook, recipes, detailed schedules, PowerPoint presentations and evaluation & grading system.

  • Methodology

    Ducasse Education’s innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.

    Hands-on Workshops

    The pedagogical organization during hands-on sessions is sequenced in such a way that students understand, memorize, reproduce, practice and ultimately master techniques. Main steps for the student include the following:

    • Discover new techniques step-by-step with the instructor Chef’s demonstration

    • Experiment techniques with the instructor Chef’s assessment

    • Apply techniques to professional recipes

    • Master and validate techniques with the Instructor Chef’s test

    Theory Class

    Relevant theoretical instruction will help students summarize and conceptualize all new data developed during hands-on labs. Main steps for the student include the following:

    • Benefit from interactive classes with the Instructor Chef

    • Extend knowledge with individual or group research work

    • Learn culinary & associated skills

  • Course Content

    CA101 Introduction to Culinary Arts

    It is an introduction to the culinary profession during which students master the basic skills involved in becoming a cook. It mainly aims at teaching students the authenticity of products and the essential rigor needed in learning culinary basics. The course is divided into two major areas of study, An introduction to the Professional world (PART A), and an introduction to the basic ingredients at the core of culinary arts (PART B- vegetables, seasonings, herbs and spices, dairy, eggs, oils and fats, grains and legumes). Students will start the course through an introduction on the evolution and the influential cycles of international cooking. Then, they will be introduced to the environment of a kitchen: organization, premises, equipment, different types of power supply, as well as specific jargon. The theoretical part will be completed through presentation, identification and differentiation of basic culinary products (vegetables, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks.

    • History and evolution of cooking through ages
    • Contemporary Cooking
    • The Menu (Classic and Modern)
    • Kitchen Organization, Ranks and Work Positions
    • Kitchen Equipment
    • Flow of Food
    • Recipes and Specification sheets
    • Trim Loss and Conversion factor Culinary Jargon
    • Leaf, Fruit, Legumes, Bulbs, Rhizomes
    • Aromatics, Herbs & Spices, Condiments, Oil and Fats
    • Cheese (process, origin, classification)
    • Pasta and Noodles
    • Eggs

    CA 202 Basic Culinary Arts

    Students will learn about the basic cooking techniques. The student will also learn about the products of meat, poultry game fish and shellfish to comprehend procurement for their quality and freshness. They will be taught the basics of butchery and fabrication of these products.  The proper cooking techniques will be then applied to these ingredients. The combined knowledge should enable them to use these items to best manipulate texture and taste to maximum potential, always keeping in mind the evolving culinary scene and current issues (environmental etc)  that accompany the use of each ingredient. The course will cover the preparation and preservation process for each of these products as well as the creation of bases, soups, stocks, corresponding juices and basic soups.

    Students will master dressing, cutting, preparation of fillets, and specific cooking types for each product during practical sessions. Classic Preparations shall be executed by each student during each laboratory session.

    • Fattened chicken, Turkey, Duck, Pigeon, Rabbit, Deli-meats
    • Lamb, Veal, Beef, Pork, Offal
    • Wild game bird, Wild ground game, Reared game bird, Reared ground game
    • Sea fish, Freshwater fish, Sea shellfish, Derived products
    • Soups
    • Effect on heat on nutrients
    • Dry air cooking, wet air cooking, cooking in fat, cooking through chemical action

    CA-ADF305 Advanced Culinary Arts

    • Tapas, antipasti, hors d’oeuvers
    • Canapes, amuse bouche, cocktail food
    • Deconstruct in to individual recipes
    • Theoretical creation of new dishes of parts of former dish
    • Historical fusion cuisines, current fusion cuisines
    • Values of AD, 7 philosophy statements, reinterpretations of classical dishes by AD
    • Menu concept, truth in menu writing, menu writing guidelines, menu marketing strategies

    This is the final class before the elective classes during which students master reinterpreting recipes that already exists throughout the world, according to cooking trends, while respecting the right balance between tradition and evolution.

    Both in theory and in practical classes, students will learn and made to understand the Philosophies of Alain Ducasse and the cuisine of AD and the concept of fusion cuisine.

    Students will first absorb the concept of deconstruction of a recipe and will then be made aware of the importance of both food design and table setting styles. Then, students will learn to master preparation and cooking methods, specific to this concept.

    CA-204 Regional French Cuisine

    This is a compulsory course that makes up the foundation of Enderun’s Culinary Arts program. This course is an initiation to French culinary arts, according to the regional particularities (tradition, products and philosophy) that define them. The students will begin the course with an introduction to the different regions in France and the raw ingredients native to each one.

    • History and evolution, French eating habbits,
    • Duck foie gras, truffle, lamb, snail, cod
    • Lobster, scallops, lamb
    • Asparagus, green peas and beef
    • Pike, chicken, onions, cardoon, veal tripe
    • Walleye, cabbage, carp, deli-meats, smoked meat
    • Squab, eel, young wild boar
    • Sardines, swiss chard, artichoke, rock fish, monk fish

    ELECTIVE: Asian Influenced Cuisine or Mediterranean Influenced Cuisine

    CA-ADF316 Asian Influenced Cuisine

    This optional course serves as an introduction to Asian cuisine. The main highlights of this course will be China, Japan, India and Thailand. Students will be made aware of the influence of history, geography and religion of each country on the cuisine, customs, and practices specific to each. The students will then be able to experience and taste commonly used flavors within these countries and their specific regions during applied technique sessions (demonstration and practice). This first approach will allow students to become familiar with culinary specificities of these areas and allow them to experience them.

    The student will be able to master culinary specifics during practical sessions and use them in the preparation of most typical and representative dishes, commonly used throughout the world.

    Through classes of applied technology (demonstration and actual practice), students will learn basic technical moves, preliminary preparation techniques, vegetable cooking and classic dishes.

    • Composition of Asian countries
    • Common characteristics of Asian Meal
    • Common ingredients of the Asian Meal
    • The tea ceremony
    • Essential flavors of a Japanese meal, sushi and sashimi, Japanese beef
    • Five flavors of Thailand, Thai royal cuisine, significance of rice in Thailand, Festivals cycle
    • Regions of India, Indian spices and curry, Indian cooking ingredients and cooking vessels

    CA-ADF317 Mediterranean Influenced Cuisine

    This optional course serves as an introduction to Mediterranean cuisine. Students will first be made aware of the influence of history on the cuisine and customs of these countries and regions, and their culinary identities.

    To improve their knowledge, the students will identify and taste commonly used ingredients and dishes of these countries and regions during the applied technical sessions(demonstration) and tastings. This first approach will allow students to become familiar with culinary specificities of these areas and their traditional dishes.

    Eventually, students will learn culinary techniques specific to each of these countries and regions. Students will need to master these techniques in order to use them during practical sessions for the preparation of the most typical and representative dishes commonly used throughout the world.

    • History, eating habbits in general, Mediterranean cuisine in general
    • Puglia, Sicily, Tuscany, Latium, Campagnia
    • Catalonia, Valencia, Murcia. Anadaluscia, Belearic Islands
    • Morocco, Alegria, Tunisa
  • Course Objectives

    Culinary Skills Objectives

    Receive, Check and store supplies

    Receive, identify, and check pastry supplies on delivery (quality, weight, expiration date, temperature, etc.)

    Store products by quality, weight, expiration date, and temperature


    Read and work to a recipe worksheet
    Prepare ingredients and equipment according to required tasks
    Organize tasks in the required time
    Organize your professional work station
    Perform the required mise-en-place (setup and preparation tasks) for an a la carte menu, set menu

    Perform preliminary pastry preparation and tasks

    Weigh and measure out ingredients
    Wash, peel and cut vegtables and meat
    Use basic ingredients

    Associated Competences

    Comply with hygiene and safety regulations

    Understand and implement mandatory health and safety hazards
    Set up and maintain a clean work station
    Learn how to fill out HACCP documents

    Communicate and apply a professional code of conduct

    Learn professional terminology for techniques, ingredients and equipments
    Use appropriate professional terminology for specific techniques, utensils, and actions
    Work as a team, as a member of a pastry brigade

    Identify and use professional pastry-making equipment

    Use suitable equipment according to the technique
    List the main characteristics for each of them

  • Program Modules

    CA101 Introduction to Culinary Arts

    Module 1: Introduction to Ducasse Education
    Module 2: Different types of food service: Presentation and Explanation
    Module 3: History of cooking
    Module 4: Kitchen Organization
    Module 5: Premises and Annexes
    Module 6: Vegetables
    Module 7: Seasonings
    Module 8: Dairy Products
    Module 9: Pasta and Noodles
    Module 10: Eggs

    CA202 Basic Culinary Arts

    Module 1: Poultry (turkey, duck, pigeon, rabbit and deli-meats)
    Module 2: Butcher’s meat (lamb, veal, beef, pork and offal)
    Module 3: Game (wild game bird, wild ground game, reared game bird)
    Module 4: Aquatic Products (sea fish, freshwater fish, derived products)
    Module 5: Soups (definition, classification and preparation)
    Module 6: Cooking Techniques
    A. Definition of Cooking Modes
    B. Denominations and classifications of traditional cooking modes
    C. New classification and denominations of cooking modes
    D. Wet air cooking
    E. Dry air cooking
    F. Cooking in fat
    G. Cooking through chemical action

    CA305: Advanced Culinary Arts

    Module 1: Discussions and presentations in groups on traditional appetizers and finger food
    Module 2: Demonstration and practical sessions on upmarket, modern finger food, small plates and appetizers
    Module 3: Fusion cuisine in laboratory and theory classes
    Module 4: Philosophy of Alain Ducasse
    Module 5: Menu Writing

    CA-204 Regional French Cuisine

    Module 1: Introduction to France
    Module 2: Midi Pyrenees/Languedoc Roussillon
    Module 3: Brittany/Normandy
    Module 4: Paris/Isle of France
    Module 5: Massif Alpin
    Module 6: Alsace/Lorraine
    Module 7: Pays de Loire/Center
    Module 8: French Riviera/Provence

    CA-ADF316 Asian Influenced Cuisine

    Module 1: Introduction to Asian Cuisine
    Module 2: China
    Module 3: Japan
    Module 4: Thailand
    Module 5: India

    CA-ADF317 Mediterranean Influenced Cuisine

    Module 1: Introduction to Mediterranean
    Module 2: Italy
    Module 3: Spain
    Module 4: North Africa
    Module 5: Greece and Turkey


Admission Requirements:

  1. Completed Application Form
  2. Photocopy of Transcript of Records from last school attended
  3. Curriculum Vitae
  4. Proof of billing
  5. Essay (300 words or less) “What Made You Decide to Pursue this Course?”
  6. Photocopy of Birth Certificate
  7. Two recent 2x2 Photos

For Foreign Students:

  1. Passport
  2. ESL Evaluation
  3. Special Study Permit

Admission Process:

  • First Evaluation. Once the College has received your complete application documents, your file will be evaluated to determine whether you will be called in for a personal admission interview. You shall be informed within two weeks as to whether you have been selected for an interview or your application has been unsuccessful.
  • Personal Interview. The interview is an indispensable step in the admission process. This allows the Admissions Committee--made up of members of Enderun Management, faculty, and admissions staff--to evaluate potential students based on their level of interest in the hospitality industry, as well as their maturity level, academic potential, interpersonal skills and leadership potential.
  • For candidates unable to travel to Manila for the interview, a written request to be interviewed by telephone may be submitted.
  • Decision. Based on the results of both the written application and the interview, the Admissions Committee shall make a final decision to admit the candidate. All candidates shall be informed in of the Committee's decision.
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